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RHUBARB MUFFINS

2 1/2 C flour

1 tsp baking powder

1 tsp soda

1 1/4 C brown sugar

1/2 C canola oil

1 egg

1 tsp vanilla

1 C sour milk

1 1/2 C diced rhubarb

Topping:

1 tsp cinnamon

3 tbsp white sugar

Combine & set aside

Stir together flour, soda, baking powder and salt.  In another bowl, beat brown sugar, oil, egg, vanilla and sour milk until smooth.  Make a well in the dry ingredients and pour liquid into the dry ingredients.  Mix by hand until blended and stir in rhubarb.  Spoon batter into prepared muffin tins.  Sprinkle tops with sugar-cinnamon mixture.  Bake at 350°F for about 25 minutes.